HACCP, Risk-Based Preventive Controls, cGMPs, and other Food Safety Plans

Bulletproof! Food Safety has developed dozens of HACCP and HARPC plans in many different food and food-related categories, including:

  • Reduced Oxygen Packaging / Modified Atmosphere Packaging

  • Sous Vide cooking

  • Poultry fabrication (raw and RTE)

  • Frozen Pizza

  • Acidified Canned Goods

  • Seafood (raw and RTE)

  • Juice

  • Nut milks

  • Sauce

  • Baked Goods & Pastry

  • Ice Cream

Local, state, and federal authorities require HACCP plans for special processes, and the FDA requires preventive controls plans for most products. At the core of these are the prerequisite programs and current good manufacturing practices, which give the solid foundation for any food safety system.

Bulletproof! Food Safety’s principal Austin Publicover is a certified HACCP lead instructor through the International HACCP Alliance, the Seafood HACCP Alliance, and the Food Safety Preventive Controls Association. He has certifications in juice, seafood, fresh-cut produce, processing, and is a preventive controls qualified individual (PCQI). Bulletproof! has the knowledge base and experience to make your HACCP or preventive controls plan best-in-class and fully compliant.

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